Chocolate Inside Outside Cupcake
This Chocolate Inside Outside Cup cake recipe is pure chocolate decadence draped on the inside and outside. These chocolate cup cakes are baked from scratch and then filled using a velvety chocolate ganache and creamy icing that is to die for! Don’t be surprised if you end up devouring a whole batch of these cup cakes because they taste that much delectable. It is also one of the best cup cake recipes you can make for kids' birthday parties as well.Always use a scoop to fill the cup cake liners two-thirds full only, to prevent spilling and forming lumps in the batter. For best results in a cup cake texture, always use the ingredients at room temperature. This Chocolate Inside Outside Cup cake recipe is a chocolate therapy you're going to love. You’ll notice in every bite how light, feathery, moist, crumbly and extraordinarily comforting these chocolate cup cakes taste. Surprise your loved ones with this sumptuous treat today!
This is a printable recipe.
2 ounces bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 Tablespoon confectioners' sugar
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup all purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 Tablespoons vegetable oil (Not olive oil)
2 large eggs
2 teaspoons white vinegar
1 teaspoon pure vanilla extract
Boiled Chocolate Icing
1/2 cup butter
3 cups granulated sugar
1 1/2 cups whole milk
1 teaspoon pure vanilla extract
3 squares unsweetened baking chocolate, finely chopped
1/4 cup heavy cream (optional)
1/2 cup confectioners, sugar
1/2 teaspoon water (more or less)
Make the ganache filling first so it is ready to put into the cupcakes before they are baked.
Using a small saucepan over low heat, melt the chocolate.Shut off, add the heavy cream and confectioners' sugar.
Whisk until smooth then transfer to a bowl and refrigerate for NO MORE than 30 minutes while you make the cupcakes.
Preheat the oven to 350F and line a standard muffin tin with paper baking cup liners.
Place the finely chopped chocolate and cocoa into a heat proof bowl. Pour in hot coffee. Use a whisk to combine until nice and smooth. Place into the refrigerator for 20 minutes.
In a mixing bowl stir together the flour, sugar, salt and baking soda. Set aside.
In another mixing bowl mix the oil, eggs, vinegar and vanilla with an electric mixer on medium speed.
Add the cooled chocolate, beat in.
Divide the batter evenly into the 12 muffin cups.
Remove the cooled ganache from the refrigerator and measure a slightly rounded teaspoon of the ganache on top of each cupcake.
Place the cupcakes into the preheated oven and bake for 18-20 minutes until the cupcakes are just firm to the touch.
Remove from the oven and place the tin onto a wire rack to cool.
When the cupcakes are cool enough to handle place them directly onto the wire cooling rack.Cool to room temperature before frosting. Place a piece of parchment paper under the cooling rack so when you do the boiled chocolate icing it catches any drips.
Place the butter, sugar, milk and vanilla into a medium size heavy bottom saucepan. Use low heat and heat for about 5 minutes until the sugar is dissolved. Stir together.
Bring to a boil and boil for one minute without stirring.
Use a pastry brush to brush down anything on the sides of the saucepan. Turn off.
Add the finely chopped chocolate and stir in until the chocolate has melted.
Turn the heat up to medium. Brush down the sides again using a water wet silicone pastry brush. Cook the chocolate mixture, for about 20 minutes until it hits the soft-ball stage 238F.on a candy thermometer. Do Not Stir.
In the meantime get a large bowl and put ice cold water in it. As soon as the thermometer reaches 238F. shut off and place the saucepan into the cold water to stop the cooking process. Again Do Not Stir.
Let the frosting cool down for about 20 minutes until it reached 120F on the thermometer.
Remove the saucepan from the water to a flat surface and using an electric mixer, beat the icing on high for about 3-5 minutes. The icing should be a pourable consistency.
If it is too thick to pour, beat in heavy cream one teaspoonful at a time until it is a pouring consistency.
Work quickly with a small ladle and coat each cupcake.
Smooth with a rubber spatula to even out.
Put the confectioners sugar into a bowl. Add just a few drops of water, stirring until it is a piping consistency. Work quickly and put into a baggie. Cut a small tip on one corner.
Pipe 2-3 circles around the cupcake then use a toothpick to pull on the frosting and make the swirly design.
Let the cupcakes stand until the icing is set before serving.
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Nutrition Facts for: Chocolate Inside Outside Cupcake From Grandmother's Kitchen
Ingredients: Chocolate, heavy cream, confectioners' sugar, cocoa, coffee, all purpose flour, granulated sugar, salt, baking soda, vegetable oil, eggs, white vinegar, pure vanilla extract, heavy cream.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings * Per Serving:Calories 569, Calories from Fat 218, Total Fat 24.2g 37%, Saturated Fat 12.3g 61%, Cholesterol 66mg 22%, Sodium 245mg 10%, Potassium 208mg 6%, Carbohydrates 88.3g 29%, Dietary Fiber 1.6g 6%, Sugars 79.6g, Protein 4.9g, Vitamin A 8%, Vitamin C 0%, Calcium 8%, Iron 7%
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